Gluten-Free, Vegan, Serves 6

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 medium beets, peeled, grated
• 2 large carrots, peeled, grated
• 2 medium potatoes, peeled, diced
• 4 cups vegetable broth
• 2 cups water
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried dill
• Salt and pepper to taste
• Juice of 1 lemon
• Vegan sour cream or coconut yogurt
• Fresh dill, chopped

Directions:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes. Add the grated beets, grated carrots, and diced potatoes to the pot. Stir to combine with the onions and garlic. Pour in the vegetable broth and water, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the vegetables are tender. Stir in the apple cider vinegar, dried dill, salt, and pepper to taste. Adjust seasoning as needed. Squeeze in the juice of 1 lemon and stir to combine. Taste and adjust seasoning if necessary.